I don’t use peanut butter a lot and believe more in eating fresh peanut to reap benefits out of it. I came across this recipe so just tried it.
I was pretty amused to hear …Can I have some more ! Aren’t those words music to your ears. You just want it to run on repeat mode until u find a new one don’t you agree with me. I must say miracles do happen. A new peanut hater just got converted yesterday  :))

Recipe adapted from here

PRINTABLE RECIPE HERE
Ingredients:
Pasta – 1 1/2 cups (to be cooked)
Chicken – 1 cup cubed
Marinade:
Chili/ paprika powder – 1 tsp
Turmeric powder -1/3 tsp
Salt to taste

Dressing:
Peanut butter – 1- 2 tbsp
Sesame oil – 1 tsp (use peanut oil if you like)
Chicken broth or stock – 1/2 cup
Any chili paste – 1 tsp (I used #siracha )
Garlic powder – 1/2 tsp
Lime -1/2 of 1
Salt -only if required

Garnish:
Sesame seeds -toasted – 1 tsp
Cilantro – chopped

Method:
Marinate the chicken. Allow it to rest for 1/2 an hr then  cook it on low flame adding half cup water until cooked.Use the stock for dressing.
Cook the pasta as per the instructions on the pack adding salt. I like it a lil bit soft so I cook for 3 minutes more.
Reserve 1/2 cup of the pasta water.

To make the dressing combine all the ingredients given for it whisk well pour the pasta water too into this whisk until combined. Drizzle half on the chicken and half on the pasta so the flavors distribute evenly.Allow both to soak up most of it. Now combine the chicken and pasta and toss well together.
Sprinkle sesame seeds  and cilantro chopped and serve warm.

Note:
Leftover curried boneless chicken works well for this recipe.
Salad does have a strong peanut taste you can mellow it down with some vinegar, soy sauce, honey and peanut butter  add lil water if required, simply reduce the sauce and pour on the chicken and pasta.

Other Pasta Salad ideas from Food Network friends: